Open AccessDeterminants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior
Author(s) -
Jin-Yi Jeong,
Hojin Lee
Publication year - 2021
Publication title -
nutrition research and practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.506
H-Index - 34
eISSN - 2005-6168
pISSN - 1976-1457
DOI - 10.4162/nrp.2021.15.s1.s79
Subject(s) - theory of planned behavior , psychology , norm (philosophy) , structural equation modeling , psychological intervention , descriptive statistics , variance (accounting) , control (management) , behavior change , covid-19 , health behavior , applied psychology , social psychology , medicine , environmental health , infectious disease (medical specialty) , disease , business , computer science , statistics , mathematics , accounting , pathology , psychiatry , political science , law , artificial intelligence , machine learning
The purpose of this study was to examine the effects of knowledge about coronavirus disease 2019 (COVID-19), attitude, subjective norm, and perceived behavioral control on behavioral intentions to practice COVID-19 preventive behaviors using the theory of planned behavior (TPB).